Bradley Borchardt emphasizes that "Brining not only seasons the bird, but the brine helps keep moist at high temperatures." This highlights the dual purpose of brining for flavor and moisture.
Chef Borchardt suggests a basic brining formula: "1 gallon water, ½ cup Diamond Crystal kosher salt, ⅔ cup sugar or brown sugar," with optional enhancements from herbs, spices, and citrus.
Borchardt advises that "For best results, I recommend brining a whole chicken 2 to 12 hours in refrigerator," as longer times can lead to waterlogged, overly salty meat.
He cautions against brining longer than 12 hours: "It is possible the protein could become waterlogged or overly salty," stressing the importance of timing in brining.
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